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Recent Review

I had a fennel bulb and shrimp so I found this recipe and it was actually quite good. The pasta had an almost buttery, rich texture and we really enjoyed it.
It does seem a little bit labor intensive with making the stock with the shrimp shells so I would suggest skipping that and just using chicken stock to save time. Also found that I had to add more liquid to the shrimp/fennel roasting portion, so I'd aim for 1.5 Cups of stock the next time I make it. Finished with a generous squeeze of fresh lemon really added an extra something.